my FIL used to do just a couple slices of bacon in the microwave, between paper towels (spatter prevention....)

anyone using / perfected this method? timing? cook/stop/cook?

for example, this AM preparing to dance with drifts, made bacon and French toast. the toast is the easy bit! the bacon done in a pan is a long semi-slow cook so it's crisp but not over done / burnt. I just don't do miserable bacon....

wouldn't it be cool to nuke up 2-3 slices in 2-3 minutes?

we have access to some super dry cured bacon - not yer' Uncle's Oscar Mayer stuff - in thick or thin slice, hickory or apple wood smoke.... divine bacon - it may microwave a bit different however "I can persist!"

one of the reasons I keep wandering over to the m/w theory is simply most strips of bacon are too long for the typical 10" fry pan. which leads to a pan juggling act . . . or more recently I just lop the strips in half and put in the pan.

if we have a crowd I'm using the flat electric griddle or a burner spanning griddle on the cooktop. but that's a bit much for two.

curly messes of bacon isn't my style . . . so I'm looking to to flat on a dish.

it's two people . . . that's why I'm thinking x minutes between towels in the m/w and done. right now I do the sloe pan to perfection, then a quick shake&drain, then onto a paper towel immediately followed by press&blotting with a second paper towel.